PROBLEM TO BE SOLVED: To provide: a composition of dough of dumpling food that is unlikely to be softened after stored in cooled or chilled temperature zone for a long time particularly in uncooked state, and that gives good texture when cooked the dough of the dumpling food using the same the dumpling food and a method for suppressing softening of the dough of the dumpling food.SOLUTION: Provided is a composition for a dough of a dumpling food containing raw material powder, the composition containing citrus-derived and/or soybean-derived dietary fiber by 0.8 to 4.5 mass% based on the mass of the raw material powder. Also provided are the dough of the dumpling food made of a dough including the composition and water, and a dumpling food including filling wrapped by the dough of the dumpling food. Further provided is a method for suppressing softening of the dough of the dumpling food, the dough including dietary fiber derived from citrus and/or soybean. The composition of the dough of a dumpling food preferably includes thickening polysaccharide as well, and desirably includes active gluten as well.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】包餡食品の皮用の組成物であって、特に生包餡食品の形態で、冷蔵又はチルド温度帯で長時間保存しても、軟化し難く、且つ加熱調理した際に食感が良好な包餡食品の皮が得られる組成物、それを用いた包餡食品の皮、包餡食品、及び生包餡食品の皮の軟化抑制方法の提供。【解決手段】原料粉を含有する包餡食品の皮用組成物であって、柑橘類由来及び/又は大豆由来の食物繊維を、前記原料粉の質量を基準として、0.8~4.5質量%含有する組成物。前記組成物及び水を含む生地からなる包餡食品の皮、前記包餡食品の皮に包まれた餡を含む包餡食品、並びに包餡食品の皮が、柑橘類由来及び/又は大豆由来の食物繊維を含有する、生包餡食品の皮の軟化抑制方法。増粘多糖類を更に含むことが好ましく、亦、活性グルテンを更に含むことが望ましい包餡食品の皮用組成物。【選択図】なし
